Almost every New Year’s Eve, my family stays in. As homebodies, we avoid the crowds and sit on the family room floor instead, flipping through childhood photo albums, slowly pressing together the pieces of a new jigsaw puzzle, and toasting the Ball Drop at 9 pm with Martinelli’s.
But this year, after my brother’s friend raved about the Cirque de Soleil that was visiting San Francisco, he and my parents changed their minds about a low-key day. They snagged tickets for the three of them, plus my guy and me, for an afternoon showing. Their logic? The event would still finish with plenty of time for us to head home to our puzzle!
(In case you were wondering… This was the one we worked on this year!)
So we drove into the city late Wednesday morning. After arriving with over an hour to spare, we walked around near the piers, posed for pictures with the Giants baseball stadium in the background, and eventually made our way back to the big blue and yellow striped tent.
We spent the next two hours gasping, clapping, and cheering as the troupe performed their acts. There were a few more traditional ones, like the extremely flexible ladies contorting their bodies into incredible back flips and the two men gymnastically swinging from the ropes hanging from the ceiling, as well as more modern acts like a girl treating a bicycle as a trapeze swinging in a circle from the top of the tent and a group bouncing on a humongous trampoline suspended in midair.
By the end of the show, our mouths were permanently hanging wide open and we joked about how my brother’s New Year’s Resolution would be to run away and join Cirque de Soleil!
But since most people come up with slightly more traditional resolutions like eating healthier, I decided to start off the month with one of my new favorite breakfasts: these Healthy Chocolate Chip Banana Bran Muffins! They’re supremely moist — the exact opposite of the stereotypical crumbly cardboard bran muffins. And just look at all of those temping chocolate morsels! 😉
HOW TO MAKE THE BEST HEALTHY BANANA BRAN MUFFINS
Let’s go over how to make the best healthy banana bran muffins! Just like the majority of my recipes, these are completely homemade and entirely made from scratch.
If you’re a regular here at Amy’s Healthy Baking, you’ll know that I already make healthy goodies all year round, but in honor of New Year’s Resolutions and improving our diets after the holidays (I definitely ate lots of these sugar cookies and this incredible fudge!), I’m starting this month with extra healthy clean eating recipes like this one that contain nothing overly refined or processed.
That’s right! These healthy banana bran muffins are made of 100% whole wheat flour and oat bran. They’re naturally sweetened with mashed banana, molasses, and pure maple syrup. Use the most speckled bananas you can find! The darker, the better. Those contain more natural sweetness and a better banana flavor, but if yours are more yellow than brown, feel free to add an extra tablespoon or two of maple syrup.
Hint: I also included my favorite gluten-free options in the Notes section of the recipe, if you’d like to make your healthy chocolate chip banana bran muffins gluten-free!
When it comes to bran muffins, I love mine packed with oat bran. I practically treat it like flour, not just another mix-in, so you’ll actually use more oat bran than whole wheat flour in these. However, many muffins with that much bran turn out crumbly and dry… And practically taste like cardboard. But my one simple trick will give you the exact opposite texture.
My secret? Soak the oat bran. Stir it together with the milk, mashed banana, and vanilla, and let that bowl rest while measuring and mixing the rest of the ingredients. That allows the oat bran to soften and makes your healthy chocolate chip banana bran muffins extremely moist and tender.
Hint: The mashed banana actually replaces the eggs, so these easy bran muffins are eggless!
Any type of milk will work, but I love using vanilla unsweetened almond milk because that’s what my family drinks the most. Both of these things mean that your healthy chocolate chip banana bran muffins are naturally dairy-free, egg-free, and vegan!
And the chocolate chips… Who can resist those chocolate chips?? I wanted to pick them off of practically every muffin — they’re my weakness! I use minis because they disperse better and melt more evenly. Plus their smaller size ensures more chocolate in every bite!
I always save some chocolate chips for pressing into the tops just before baking as a cute finishing touch, but be careful when slipping the muffins out of the pan. Don’t completely invert them or you’ll end up with a fist full of melty chocolate and none on the muffins! Although come to think of it, that wouldn’t be so bad after all…
I can already tell it’s going to be a great year… My dad ate two of these Healthy Chocolate Chip Banana Bran Muffins for a snack before we even counted down to midnight. Such a sweet compliment!
So happy New Year, and thank you for making the last one such a wonderful year at Amy’s Healthy Baking!
Then when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amys.healthy.baking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy chocolate chip banana bran muffins!
Healthy Chocolate Chip Banana Bran Muffins
Ingredients
- 1 ½ cups (180g) oat bran (gluten-free if necessary and measured like this)
- ⅓ cup (80mL) unsweetened vanilla almond milk
- ¾ cup (200g) mashed banana (about 2 medium – and see Notes!)
- 1 ½ tsp vanilla extract
- 1 cup (120g) whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp salt
- 1 tbsp (14g) coconut oil or unsalted butter, melted
- ¼ cup (60mL) pure maple syrup
- ¼ cup (60mL) molasses
- 3 tbsp (42g) miniature chocolate chips, divided
Instructions
- Preheat the oven to 350°F, and lightly coat 10 muffin cups with nonstick cooking spray.
- In a medium bowl, stir together the oat bran, milk, banana, and vanilla extract. Let it sit for at least 10 minutes.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. In another bowl, stir together the melted butter, maple syrup, and molasses until thoroughly combined. When the oat bran mixture is ready, stir it into the butter mixture. Add in the flour mixture, stirring just until incorporated. Fold in 2 ½ tablespoons of chocolate chips.
- Divide the batter between the prepared muffin cups, and lightly press the remaining chocolate chips into the tops of the batter. Bake at 350°F for 19-21 minutes, or until the tops are just barely firm to the touch. Cool in the pan for 5 minutes before carefully turning out onto a wire rack.
Notes
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Banana Bran Muffins
♡ Healthy Apple Bran Muffins
♡ Healthy Carrot Raisin Bran Muffins
♡ Healthy “Almond Joy” Bran Muffins
♡ Healthy Morning Glory Bran Muffins
♡ Healthy Double Chocolate Bran Muffins
♡ …and the rest of Amy’s healthy muffin recipes and healthy bran muffin recipes!
Hi Amy,
I absolutely love these muffins but I want to substitute the wheat flour for coconut flour or almond flour but the muffins don’t come out right they don’t really rise And kind a look crumbly but they still taste good can you tell me how I can substitute out the wheat flour for almond or coconut flour? Do I add an egg? Thank you!
I’m so glad you like these muffins, Lindsay! Unfortunately, I don’t recommend either of those substitutions. This is because gluten is the protein in wheat-based flours that helps baked goods rise and maintain their shape while cooling. Coconut flour and almond flour lack that, so when you substitute them for wheat-based flours in my recipes that rise (like cupcakes, cakes, muffins, quick breads, etc!), your baked goods will often turn out denser and may collapse while cooling. Does that make sense?
While I strongly advise against using coconut flour in my recipes unless it’s explicitly called for (it behaves SO much differently than any other flour because it’s about 3x as absorbent and greatly dries out any batter or dough!), you can try substituting almond flour in these muffins, if you don’t mind that texture difference (where your muffins may collapse and turn out denser). As it sounds like you’ve noticed, the flavors will still remain the same!
Made_those_too!_They_were_wonderful!
Used_brown_sugar_and_honey,as_I_didn’t_have_molasses.
Just_about_to_make_them_again!!
Thank_you_Amy_for_keeping_us_slim,_while_eating_cake!!!
Oh my goodness, Marcia! I’m really honored that you tried another one of my recipes! That’s the best and sweetest kind of compliment, if you’re already about to make another batch. You just put the biggest smile on my face! Thank you for taking the time to let me know! 🙂
Hi, I am trying to find the nutritional info. It does not show it underneath the recipe box like you mentioned.
If you click on the text that reads “View Nutrition Information” directly underneath the recipe box, you’ll find the full nutrition information there. I know it can be easy to miss, but I promise it’s there! 🙂 I’d love to hear what you think of these bran muffins if you try making them, Kim!
Thank you for your quick response. Yes, I am obviously a knucklehead and I see it now. I am definitely making these. I love all your recipes I have made so far.
It’s my pleasure, Kimmie! I’m happy to help. This happens ALL the time – you’re not the only one to miss the Nutrition Information! 🙂 It truly means a lot that you’ve been enjoying my recipes. I’d love to hear what you think of these muffins too; I have my fingers crossed that you love them just as much!
What are the Macros for these muffins? I track everything I eat in My Fitness Pal/Eat to Perform Apps.
The full nutrition information (including macros!) is included directly underneath the recipe box. I know it can be easy to miss that! 🙂 I can’t wait to hear what you think of these muffins, Krystal!
Hi Amy! I will definitely try this. How do you feel about chickpea flour? I try to use some in every recipe to add a little healthy fiber and protein… 🙂
I really appreciate your interest in my recipe, Natalie! I almost never use chickpea flour, so I’m not sure how it will turn out when substituted in this recipe and don’t want to lead you astray. If you do end up making these muffins, I’d love to hear what you think of them!
I wanted to make these muffins but substitute bran buds for the oat bran. Looking at the ingredients it calls for 180 Gr or 1 1/2 cups. 1 cup measures 95 g 180 seems like an awful lot
We absolutely LOVED the muffins! Nice and moist and just a tad sweet! Delicious!! Well make again for sure! Thanks!